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Friday, May 28, 2010

Wait! Don't throw away those pumpkin seeds. Here is a delicious and healthy way to prepare a fall snack for your family. One large pumpkin will generally yield 1 cup of pumpkin seeds, and smaller pie pumpkins will yield about the same amount.

Toss the seeds with margarine and salt. Spread on a baking sheet and roast at 250F for 1 hour and 10 minutes. Stir two or three times through out the roasting. Store at room temperature in a sealed container.

Find a few foods that your kids really love (like M&M's or chocolate chips) and you can sneak in a few healthy additions (like nuts, seeds or dried fruit) to this trail mix. They have a healthy, high-energy snack to carry them through the day.

In a bowl combine 1/4 cup each of the above ingredients. You can use all or just a few and see which combinations the kids like the best. Put in snack size bags and you have enough for a week of lunches.

Cook bacon in a large heavy skillet over medium heat until just crisp, about 5 minutes per batch. Transfer to a paper-towel lined plate to drain excess fat. Set aside.

Halve each 6 x 4-inch piece of ciabatta horizontally; lightly toast. Spread about 1 TB mayonnaise on each slice of ciabatta. Top 4 of the slices of ciabatta with a lettuce leaf, then with 4 slices of tomato, 4 slices of bacon and finish with lettuce leaf. Place mayonnaise side of remaining 4 ciabatta slices on top of lettuce. Cut each sandwich in half on the diagonal. Serve immediately.

Just the thought alone makes your mouth water... corned beef, dark swirly rye bread, Swiss cheese, sauerkraut, with Russian dressing - grilled. Our national love affair with Corned Beef Sandwiches, also known as the Reuben, has been going on since the 1920s, though the exact origin is strongly disputed.

Regardless of who owns the title of creator of the first Reuben, this sandwich has steadily gained in popularity over the last 90 years or so, especially during St. Patrick's Day festivities. It's nearly impossible to find a restaurant that doesn't serve this tasty sandwich and many variations exist as local bars put their own twist to this classic meal.

Corned beef is very simple to prepare at home. Just remember to cook it low and slow and the result will be a fork-tender brisket that slices easily for sandwiches.

Drain and rinse the corned beef, reserving the spice packet. Place the onion, garlic and butter in the bottom of a large soup pot. Saute the onion and garlic for 6 minutes or until tender, then place the brisket into the pot. Add enough water to the pot to fully cover the meat, and add the spice packet to the water. Turn heat to medium-high, bring to a boil for 15 minutes, then reduce heat to medium-low and simmer for about 3 hours, turn the brisket over occasionally using a fork. (The longer the beef simmers the more tender the meat, so for a 3-4 pound brisket, 3 hours works great.)
Add additional water, if needed, to keep the beef covered.

Remove meat from pot and allow to rest 10 minutes. Slice the meat against the grain and prepare sandwiches as below.

Butter one side of four slices of bread, and place the slices buttered-side down on a large piece of wax paper on a flat surface. Top each with a slice of Swiss cheese, and then divide half of the corned beef among them.

Using paper towels, squeeze out excess moisture from sauerkraut. Divide the sauerkraut among the sandwiches, and top each with one tablespoon of Russian dressing. Add another layer of corned beef and a second slice of Swiss cheese to each sandwich. Top with the remaining bread slices; butter the side facing out.

Preheat a griddle or frying pan to medium heat. Cook the sandwiches on one side until the bread is golden brown. Use a spatula to carefully flip the sandwiches over and finish cooking on the second side. Cut the sandwiches in half before serving. Serve with Seven Day Slaw.

Coarsely cut salmon into cubes and place in the bowl of a food processor. Add dill, chives, thyme, salt, pepper, lemon zest, lemon juice and 2 teaspoons of olive oil. Pulse briefly 2 or 3 times to roughly chop fish and combine ingredients. The salmon will hold together like ground meat. Do not overprocess.

Shape salmon mixture into 6 patties about 3/4 inch think. Place patties on a small baking sheet covered with plastic wrap. Chill, covered, for 2 hours.

To cook, place panko crumbs in a shallow bowl. Gently turn patties in crumbs to coat all over.

Preheat grill. To prevent fish from sticking, rub a paper towel moistened with vegetable oil over the grill rack.

Blot the fillets on both sides with paper towels. Season with kosher salt and pepper, and brush with olive oil.

Arrange fillets on the grill rack, about 6 inches from heat source; grill 4 minutes over medium-high heat. With a metal spatula, gently turn the fish; grill about 4 minutes longer, or until fish flakes easily with a fork.

Spread the insides of the kaiser rolls with the dill sauce. Place one fillet on each bun, top with shredded romaine and serve. Serves 4.

Pick over the crabmeat, discarding any pieces of shell. Finely chop the meat. In a bowl, combine the crabmeat, scallions, celery, lemon juice, mayo and salt and pepper. Cover and refrigerate for 30 minutes. Meanwhile, toast the rolls until lightly browned. Spoon some of the chilled crabmeat mixture onto half of each roll, then top with lettuce and tomato. Serve immediately. Serves 8 - 10.

The added flavors - sweet juicy mango, crunchy slaw, the lime marinade, and the toasted cumin, coriander and fennel in the lobster patties - bring tropical notes to the burger without overwhelming the flavor and texture of the lobster. Serve this with a simple green salad and margaritas.

Using 2 medium glass bowls, marinate lobster meat 30 minutes in the juice of 2 limes and marinate shrimp 30 minutes in the juice of 1 lime. Still keeping them separate, drain lobster and shrimp, pressing out liquid. Refrigerate lobster and shrimp until needed.

Sauté the carrot and celery in a small amount of oil over medium heat, stirring occasionally, about 8 minutes. Remove from heat and allow to cool.

Heat a small dry sauté pan until hot, then add the cumin, coriander and fennel seeds. Toast the spices, stirring constantly, a minute or two until they start to brown and give off fragrance. Remove to a spice grinder and puree to a fine powder. Set aside.

Place shrimp and egg whites in the bowl of a food processor and purée until smooth, about 1 minute.

Slaw Topping: mix all the Slaw Topping ingredients well and refrigerate.

Heat a griddle pan over medium-high heat. Using an egg or pancake ring, spray the rings with the vegetable oil spray or a light olive oil coating. Place patties inside egg forms, place on griddle pan and cook about 6 - 8 minutes on each side. When burgers are nearly finished, turn off heat and let burgers rest 2 minutes before gently removing with a spatula.

Toast the onion rolls until lightly browned, 2 - 3 minutes.

Place one patty on each of the toasted onion roll bottoms. Lay slices of mango on the burger patty, and top with a portion of the Slaw and, if desired, a slice of red onion. Lay the roll top over the slaw on each burger.

Note:
A binder material is required in a lobster burger to hold it together. However, restaurant lobster burgers, (usually factory-produced and sold frozen to the restaurant) seem to go way too far with the binding agents (to insure that the burger stays together and also to reduce the amount of lobster that goes into each burger, I assume) so, like a lot of lobster rolls you get in restaurants, they can be very unsatisfying. This recipe goes in the other direction, to see just how much lobster, and how little of the binding agent, can be used before the burger starts to fall apart. The formula used here - a little flour, panko and egg white for binders - works, but be aware that these burgers are delicate, especially before the egg white is cooked. That's why we recommend the egg forms, since the stress of turning the burgers with a just a spatula might be too much for them. The delicious lobster flavor and texture of these burgers is definitely worth the additional care you have to give them during preparation.

When I serve Reuben Sandwiches, the big debate is over the dressing...Thousand Island, which is traditional or Russian, which is also a favorite. It is a personal preference, but if you can find Russian dressing, it is a delicious addition.

Butter the bread. Place sliced cheese on one slice of bread followed by a bit of sauerkraut, then add slices of corned beef, top with a drizzle of Russian Dressing and then add the second slice of bread.

Grill the sandwich in a skillet 4 -5 minutes or until the bread is golden brown and the cheese has started to melt. Flip sandiwch and grill 2 - 3 minutes longer.

Place mushrooms in a ziplock bag. Pour marinade from artichoke hearts into bag, reserving hearts. Seal bag and toss to coat. Let marinate for 30 minutes.

Heat oil in large nonstick skillet over medium-high heat. Add peppers and onion and saute, stirring occasionally, until tender, about 10 minutes. Stir in 1/4 teaspoon Italian seasoning and the reserved artichoke hearts. Cook until heated through, about 2 minutes.

Meanwhile, heat gas or charcoal grill to medium-hot. Using a long-handled brush, season rack with vegetable oil.

Place mushrooms on rack with stem side up and grill, covered, for 3 minutes. Turn mushrooms and grill 3 minutes longer, until tender. Turn mushrooms again (stem side up) and sprinkle with the remaining 1/4 teaspoon Italian seasoning, salt and pepper. Place a slice of cheese on each mushroom, and grill covered, about 1 minute to melt the cheese.

Top each slice of toasted bread with a mushroom. Top mushroom with 1/4 of the peppers and onions mixture, add top slice of Italian bread and serve immediately.

Place walnuts on a cookie sheet and place in oven at 375 degrees, lightly toasting for about 4 - 5 minutes. Let toasted walnuts cool to room temperature. In a salad bowl, toss salad greens, Mandarin oranges, hearts of palm and walnuts. Sprinkle with shredded cheese and serve with Orange Honey-Mustard Dressing on the side.

Roasted Walnut Oil will add a rich walnut taste to salad dressing, pasta, and grilled meat or fish. It can also be combined with balsamic vinegar or red wine vinegar to create a simple vinaigrette. Since this oil is not refined, it has a very high level of antioxidants and is a rich source of omega-3s.

Grapeseed oil has a light flavor and contains a high level of polyunsaturated fat. It can also be heated up to 485°F, making it great for healthy cooking. As one of the richest natural sources of linoleic acid, grapeseed oil helps fight heart disease and high cholesterol.

Vinaigrettes are typically made of oil, vinegar and seasonings and used on salads, meats and poultry and fish. This recipe is the basis for many varieties of vinaigrettes. Try using different oils, vinegars and jams. Also try coarse Dijon mustard with honey. The possibilities are endless.

Combine lemon juice, Parmesan cheese, mustard, Worcestershire sauce and garlic in a jar. Place lid on jar and shake to combine. Add the olive oil and shake to combine. Season with salt and pepper and keep chilled until ready to serve. Shake well just before serving.

This dressing is a twist on the ordinary vinaigrette. The classic vinaigrette recipe of 2 or 3 parts oil to 1 part vinegar has been lightened up to reduce the fat and calories, but increase the flavor.

Green Goddess dressing was invented in the 1920's at the Palace Hotel in San Francisco in honor of William Archer's hit play, The Green Goddess.

This classic salad dressing became more popular in the 1970's. This beautiful green dressing adds a touch of color and delicious flavor to a big salad or can be used over broiled or poached fish or chicken.

Combine all ingredients except the salt and pepper in a blender or food processor fitted with a steel blade. Blend until completely smooth. Transfer to a medium bowl. Season with salt and pepper. Makes 1 cup.

Green Goddess Dressing keeps refrigerated for 5 to 7 days.

* For a lower-calorie version of this classic recipe, use light mayo and light sour cream.
* To use as a sauce for fish or chicken, thin slightly with 1 teaspoon of lemon juice.

Heat a large saucepan over medium heat. Add butter, oil and onion and cook for 6 - 8 minutes or until onion is softened and golden. Place the stock in a separate saucepan. Cover and bring to a slow simmer.

Add the rice and lemon rind to the onion mixture, stirring over medium heat for about 1 to 2 minutes or until the rice is almost translucent.

Slowly add the hot stock 1 cup at a time, stirring continuously until each cup of stock is absorbed and the rice is al dente (around 25-30 minutes). Stir in the parmesan, 2 TB butter, salt and pepper, then serve.

Pour the uncooked quinoa in a fine-mesh sieve; rinse and drain. (This helps remove some slight natural bitterness from the grains). In a small saucepan, add quinoa and 1 cup water; bring to a boil. Reduce heat, simmer, and cover until all of the water is absorbed, about 15-20 minutes. (If the water has evaporated before the quinoa is cooked, just add a bit more.) The quinoa will be done when the grains have turned partially white, and the spiral-like germ of the grain is visible. They should maintain a slight crunch when eaten. This will yield about 1 1/2 cups cooked quinoa.

In a small skillet, sauté garlic and shallots in olive oil over medium heat, about 2 minutes. Add the jalapeno and curry powder; heat another 2 minutes. Remove from heat; let cool. Place in a bowl, and add cooked quinoa, tomatoes, cucumber, cilantro, lime juice, and salt. Toss to coat well. Serve in endive leaves or eat on its own. Makes 4 side or 2 main servings.

These small, round, and beige-colored seeds soften when cooked, almost resembling caviar in texture. It is a good alternative to rice because of its lightness.

Quinoa is a high-protein grain that contains all 8 essential amino acids. It's high in fiber, magnesium, and iron; plus it's gluten-free. And suprisingly, quinoa is as delicious as it is nutritious.

Each 1/4 cup of quinoa has 160 calories, 6 grams of protein and 3 grams of fiber.

The tiny seeds, about the size of pellets of couscous, cook in about 20 minutes. The only special handling required with quinoa is to give it a good rinse before cooking; otherwise, the grains can be bitter.

Basic cooking instructions: Soak quinoa in warm water for 5 minutes. Wash, drain and rinse several times. Add 1 cup quinoa to 2 cups boiling water. Return to boil, lower heat and simmer until water is absorbed and serve.

Experiment with this ancient and delicious grain. Quinoa is becoming more and more popular because of the health benefits. Check back soon for more recipes using this delicious grain.

Some say wrapping baked potatoes in aluminum foil helps them cook faster (aluminum conducts heat, then traps it), and it does keep them hot longer once they come out of the oven, which is why restaurants use this method. Wrapping potatoes will also give you a softer, steamed skin, if that's what you like.

If you prefer the potato skin crispy and seasoned, rub the potatoes with olive oil and coat them with kosher salt and coarse ground black pepper before roasting them on a baking sheet (turning once or twice). They don't take a noticeably longer time to cook, and the oil keeps the skin from getting too dry and papery, and it adds flavor that makes eating the skin even more tasty.

For a very crispy skin, skip the olive oil and run warm water over the potatoes and quickly sprinkle with kosher salt. Bake as usual. Be sure to pierce the potatoes with a fork or knife several time before baking to keep the potatoes from spliting.

Bake at 425 degrees for about 45 minutes and add your favorite toppings..

Tasty Toppings for Your Potatoes

Other than the stand-by sour cream, grated cheese and butter, what can be added to a baked potato to make it a nutritious meal? Try these suggestions:

Chili Topping. You can use a can of prepared chili or make your own for this topper. If you want to make your own, brown lean ground beef with onions, mix in tomatoes, chili beans and some chili powder and let simmer while the potato is baking. Once the potato is ready, split it open and top it with the chili and slivers of cheese.

Taco Topping. Once again you will need to brown some ground beef, onion and add a package of taco seasoning. Once ready, top your potato with the beef mixture and add a dollop of sour cream and some shredded cheese.

Cheddar Bacon Topping. Mix together 1 cup of mayonnaise, ½ cup shredded cheddar cheese, and ¼ cup of cooked, crumbled bacon. This is a more traditional topping that is sure to please any diner.

Tuna Topped Potato. Slice four baked potatoes in half and scoop the pulp out of each side. Mix this in a bowl with about 1 cup of mayonnaise, a 6-ounce can of tuna, drained and rinsed, and 1 cup of sharp cheddar cheese, grated. Place the mixture back into the potato shells and bake for about 10 minutes.

Greek Topping. If you are looking for a quick and easy way to perk up your potato try this topper. Mix together some feta cheese, a dash of olive oil, sunflower seeds, and some kalamata or black olives and add it to your baked potato.

Also try:
Different flavors of salsa and add some black beans

Steamed broccoli and cheese, add a dash of Sriracha Sauce (in the oriental section) for an extra spicy taste

Whether you're planning a wedding, a banquet or a small dinner party, it can be difficult to estimate how much wine you'll need to buy, balancing the desire to avoid running out against the need to stay within a budget.There is no one, foolproof system for calculating how much wine you need for events, as no two events ever have exactly the same. Experts all agree on one point, however, that is it is always better to over-cater than run out of wine, so always round up your numbers.Here are some steps you can take to help estimate your wine requirements.

Do yourresearch

What type of crowd you are expecting? Perhaps some of your guests are pregnant or non-drinkers or a high proportion may prefer beer to wine. Perhaps the guest list includes a number of children.

What's the average age of your guests? A younger group will consume more than an older group.

What time of the year is the event? People tend to drink more beer and white wine in summer than in cooler seasons.

What time is the event? People tend to drink more at evening functions than daytime functions.

How formal is the occasion? At more formal functions less wine tends to be consumed, while a relaxed event will have more life and encourage greater consumption.

How long will the event last? The longer the event, the more you'll have to buy.

How many people are expected?

Is food being served? People drink less while they're eating.

Unless you and your guests are wine connoisseurs, it may be best to stick to more traditional, well-known wine styles such as a Chardonnay or Sauvignon Blanc as your white wine offering and a Merlot-based wine as the red alternative.

Working out the numbers

Armed with the number of guests and the type of wine you will be serving, you can use the following formulas to determine how much wine to buy. All formulas are based on standard 750ml bottles which contain four to five glasses of wine depending on the size of the glass used. Restaurant wine glasses are usually 150ml to 200ml, while flutes hold 100ml to 150ml on average. For shorter functions, allow one and a half glasses of wine per person, per hour or half a bottle of wine per person per two-hour period. For longer functions it may be easier to break your event into different parts. Allow three to four drinks for a buffet or dinner of about four hours in length. For an all-evening party of about five or six hours, count on four to six drinks per guest, not including wine with dinner. This should equate to one to one and a half bottles of wine per person.The recommendations and examples below err on the generous side, as again, there is nothing more embarrassing than running out of wine at an event. Bear in mind also that these are consumption averages for the whole group, taking into account those who don't drink wine or won't drink much, as well as those who may well drink quite a lot!

Examples

For a 50-person party that is expected to run for five hours, allow 1.25 bottles of wine per person (based on half a bottle of wine per person per two hours). If beer is also going to be served or you know there will be a lot of non-drinkers, round this down to one bottle per person or less. Out of the 63 bottles of wine this equates to, you may like to include sparkling wine in the mix, especially if the party is celebratory. If so, the breakdown could be 20 bottles of sparkling wine, which allows for two flutes per person, then depending on the taste of the guests, the male to female ratio, season, etc, split the remaining total roughly in half and purchase 23 bottles of white wine and 20 bottles of red wine.For a 100 person wedding that runs from 5pm to 1am (assuming that the ceremony takes the better part of an hour and actual drinking time is seven hours) consider allowing two drinks per person for the dinner and another four drinks per person for the reception. This totals six drinks per person. You may like to break this down further, splitting it by red, white and sparkling wine. Assuming sparkling wine is going to be used for toasts, allow one glass per person - 100 flutes at 150ml a flute equates to 20 bottles of wine. That leaves five glasses per person which equates to 120 bottles (using 180ml servings), you could then split this to 60 bottles of white wine, 50 bottles of red wine and 10 more bottles of sparkling for those who want to continue with it.

Top Tips

Often retailers will offer you a deal when you buy be the case, and they may even buy back any unused stock - providing it is in pristine condition.Selecting wines and champagne for a big event such as a wedding should be fun. Throw a wine-tasting party and invite the bridal party, friends or family to help determine the winelist. Decide on your budget, then buy a selection of wines in that price range. If you are concerned about alcohol consumption, limit automatic refills. Ensure waiters ask guests if they would like their glasses topped off. It's been proven that people are much more wasteful with wine when it's on the table than when it's being served... they also drink more.A nice touch at weddings is to select at least one special bottle of wine for the bride and groom to enjoy with their meal. You may like to extend this to close family and friends to enjoy at their table as well.If you are ordering glassware, plan on 1.5 glasses per person for three hours or less, two glasses per person for longer as people have a tendency to 'lose' their glass.To estimate how much you may spend on alcohol, you can expect to spend approximately half as much per person on wine as you spend per person on food.

The best wine to serve with a meal is a wine that you enjoy! Many people will tell you serve white wines with chicken, fish or pasta. Or only serve red wines with steak or beef dishes. NOT! Try different wines until you find one that YOU like. Don't leave this choice up to someone else.

Any don't let the high prices of some wines scare you off. The wine market is now a huge global business. While the California wines have greatly improved over the last few decades, we now have wines available from Australia, New Zealand, South Africa and Argentina. With the increase in competition from these various imports, the prices have dropped considerably.

Cabernet Sauvignon (Ca-burr-nay So-veen-yawn)Cabernet Sauvignon is a rich full-bodied red wine. Aged in oak, this is a complex wine with cassis and blackberry flavors as well as hints of bell pepper. To make these wines drinkable sooner they are often blended with other grapes. French Bordeaux is mostly Cabernet Sauvignon blended with Merlot to soften the tannins. Cabernet Sauvignon is the "classic" wine to serve with red meats.

Merlot (Mare-lo)Merlot is softer tasting than Cabernet Sauvignon due to having less tannins. It is a smooth, dry red wine. Merlot is often described as having the flavors of boysenberry, black cherry, herbs, and mocha. Merlot is best
with poultry and grilled meats, but these types of wines actually goes well with most foods.

Pinot Noir (Pee-no Na-wahr)Pinot Noir is a smooth silky red wine that is extremely fruity. It is characterized with aromas and flavors of black cherry or rose petals with hints of spiciness. Pinot Noirs are enjoyed for their soft velvety texture. High in alcohol, they are full bodied but not heavy. Pinot Noir can be enjoyed with grilled salmon, roast beef, lamb, duck, and mushrooms.

Sangiovese (San-gee-oh-ve-zee)Sangiovese is a medium bodied dry red wine with earthy aromas and berry, plum, spicy, or floral flavors. It has a smooth texture. Sangiovese is the main grape used to produce Italian Chiantis. Sangiovese goes especially well with pasta and other Italian foods.

Syrah (Sah-ra)Syrah is a hearty red wine noted for its complexity of aromas and flavors including ripe cherry, raspberry, plum, smoke, and white pepper. It is a dark red wine, sometimes almost black in color. Syrah is wonderful eaten with duck, wild game, steak, and beef.

Q: What's the difference between Syrah, Shiraz, and Petite Sirah? A:Shiraz and Syrah are the same grape - Shiraz is Australian for Syrah. Shiraz is usually made in a rich, fruity style with woodsy aromas, while Syrah has a smokey taste with ripe cherry and raspberry flavors. Petite Sirah, on the other hand, is a completely different varietal, a descendent of the now extinct Durif. It makes a robust, peppery wine with heavier tannins.

Zinfandel (Zin-fan-del)
Zinfandel can be light to full bodied. It can be rich and spicy or lighter and fruitier. Aromas and flavors that are typical include raspberry, jam, black pepper, and licorice. Zinfandel tastes great with steaks, grilled meats, and tomato based dishes.

Open the leg of lamb on a flat surface, fat side down. Drizzle the olive oil over the lamb, rub in the herbs, then season with salt and pepper.

Roll up the lamb, fat side out, and tie with kitchen twine at about 1-inch intervals. Season again with salt and pepper.

In a small roasting pan, line the bottom with the herb sprigs. Add the lamb and roast in the top of the oven for about 1 hour, until an instant-read thermometer inserted in the meat registers 125 degrees for medium-rare. Transfer to a carving board and let rest for 15 minutes. Strain the roasting juices into a cup and skim off the fat. Discard the strings and thinly slice the roast. Drizzle with the juices, sprinkle with fleur de sel and serve.

We've used this same method for red peppers and poblano peppers with equally good results.

If you have a gas range, turn the burners on high and place the peppers directly onto the grates. Using tongs, turn the peppers so they char evenly. Warning: Use caution as the peppers may hiss and bubble, but don't worry, it's just the water from the peppers evaporating. Peppers can be cooked on the grill the same way.

If you have an electric range, broil the peppers on high heat with the oven door slightly ajar. Otherwise, the oven will automatically moderate the temperature. Be sure to turn with tongs to ensure even blistering.

As soon as the peppers are blackened all over, place them in a bowl and cover the bowl with plastic wrap. The steam from the peppers will condense and help facilitate peeling. Do not open or you will release the steam. You can also add a few tablespoons of water to the bowl to encourage the "steaming". This does seem to speed up the process.

While the peppers cool, set up your cutting board and place a fine meshed sieve in a bowl nearby. Take a pepper, and with a sharp paring knife, make a slit down the length of the pepper cutting through only the top skin. Cut the flesh away from around the stem, trying not to separate the seeds from the knob of flesh that they cling to. Place the stem and seed knob into the sieve and open up the rest of the pepper like a book. Scrape the seeds from the inside of the pepper, placing the seeds in the sieve. The sieve will keep all the seeds and skins separate but allow any pepper juices to drip out.

Turn the pepper over and scrape the knife against the skin of the pepper, scraping off all of the charred skin. Wipe off the knife in the sieve. Slice the pepper into strips and place in the bowl under the sieve. DO NOT wash the peppers or the taste will be diminished. When finished with the peppers, cover them in oil, adding some garlic slivers, if desired, and store in the refrigerator for one to two weeks.

Raw Pumpkin Seeds can be purchased from any health food store. The small green seeds are sold in bulk and usually run about $3 - $4 per pound. These are perfect to use for roasting when you do not want to deal with a messy pumpkin.

Here is a simple recipe for Hot Sauce Pumpkin Seeds.

2 cups Raw Pumpkin Seeds
2 TB Butter
2 - 3 TB Frank's Hot Sauce
Salt

Preheat oven to 400 degrees.

In a heat-proof measuring cup melt the butter in the microwave. Add the pumpkin seeds and stir to coat. Next add the hot sauce and again blend well.

Line a cookie sheet with foil and spread the seeds out in a single layer. Lightly sprinkle the seeds with salt.
Bake the seeds about 10 minutes then gently stir and turn them over. Return the seeds to the oven and bake an additional 8 - 12 minutes, until they are a light golden brown and still just a bit green. Do not overbake the seeds or they will be too crunchy and will lose their pumpkin flavor.

If it sparkles or bubbles, pour it in last. Try to add ingredients in the order given and always add club soda, champagne, or anything carbonated last. If time permits, the punch should be the last thing you do before guests arrive in order to preserve the bubbles as long as possible.

Chill all ingredients before mixing. Adding ice to warm juice will create a watery punch. If possible, chill the punch bowl before use.

Larger ice molds last longer than small ice cubes. You can use a fancy ice mold or simply use a flexible plastic storage bowl to make a large ice cube of juice. Try adding mint leaves, cranberries, cherries or lemon and lime slices to the mold before freezing.

When using liquor in a party punch, don't spend a lot of money on the champagne or wine. An inexpensive champagne will taste fine when mixed with fruit juices.

How much punch to make? Assuming your guests will each consume about 3 4-ounce cups of punch, you can estimate about 1 gallon of punch per 10 people. Adjust this figure accordingly depending on the type of punch (alcohol or non-alcoholic), the time of day, and the other beverage choices available.

Instead of buying the expensive little packets of coating for chicken or pork, some of which cost as much as $3.00 for a one ounce packet and are mostly salt, save yourself some money and make your own mix.

Both of these dry rub mixes can be prepared with basic ingredients in your own spice cupboard, and they taste even better than the store bought brands. For a little extra spice you can even add cayenne pepper to the mix.

Mix ingredients and use the same as the store bought package. Recipe will coat 6 - 8 pork chops. You can use this coating on bone-in or boneless chops.

Coat pork chops with mixture, pressing the rub onto the meat. Place chops on a lightly greased cooking rack, spray the chops lightly with olive oil and bake uncovered at 375 degrees for about 25-30 minutes, depending on the thickness of the chops.** During the last 10 minutes of cooking, turn the over to the BROIL settings to finish the chops with a browned and crispy top.

** Use a meat thermometer to check for an internal temperature of 140 degrees, then remove the chops from the oven, cover with foil and let rest for 5 minutes until the internal temperature reaches 145 degrees.

Combine all ingredients in a large ziplock bag and shake well. When ready to use, brush chicken pieces with olive oil and place in bag; shake well to coat. Bake chicken pieces at 375 degrees for 35-45 minutes or until juices run clear. Yield: coating for 8 - 10 pieces of chicken.

Whisk mayonnaise, vinegar, tarragon, and garlic in a bowl. Season with salt and pepper to taste and serve.

More Information on Tarragon --

Tarragon is a small, shrubby herb in the sunflower family. Two species are cultivated, Russian and French. Leaves of the French variety are glossier and more pungent. Most commercial Tarragon comes from dried leaves of the French Tarragon plant.

Tarragon has a slightly bittersweet flavor and an aroma similar to anise.

It is commonly known as a flavoring for vinegar and is used in pickles, relishes, prepared mustards, and sauces, and adds distinctive flavor to sauces. Tarragon also goes well with fish, meat, soups and stews, and is often used in tomato and egg dishes.

How To Grow - Tarragon is a hearty, easy to grow herb. It can be grown in a pot in full sun and grows to a mature height of about 24". A single plant offers a large harvest of leaves which can be dried and kept in a jar for up to 6 months.

** Note: When you purchase a Tarragon plant be sure it is French tarragon and not Russian, as the Russian variety has a much less pungent flavor.

Arugula is a member of the mustard family and is generally used in Meditteranean style recipes, especially Italian cuisine. With its peppery and slightly bitter flavor, Arugula will add a kick to a basic salad. It's flavor is similar to watercress. Like most greens, Arugula is very low in calories and high in vitamins A and C.

How to Grow
Arugula is a simple variety of greens to grow at home. Sow the seeds in a sunny location in succession plantings (approximately every 20 to 30 days) from early spring to fall.

Arugula performs best in spring to early summer. After that time, plant it under the shade of an "airy" tree (not dense shade), or under shade cloth. It is not fussy at all, although too much drought and summer heat will cause the leaves to be smaller and more "peppery".

To harvest simply pick the young leaves and the plant will keep generating new ones for months. Older leaves are a bit tougher and hotter.

To store , rinse the leaves in cool water and dry on paper toweling. Wrap leaves tightly in a zip lock bag. Best if used within two days.

Italian Large Leaf Basil - Sometimes called Lettuce Leaf Basil. Produces very large leaves. One leaf can cover a slice of bread! Good basil flavor and fragrance. Excellent choice for Grilled Tomatoes with Mozzarella.

How to Grow

Basil can be grown from seed or purchased through a nursery. Plants need good soil, lots of sun and moderate watering. Mature height 18" - 24" , spaced 12 inches apart. To promote bushiness and best flavor, pinch off growing tips and blooms as they appear.

How to Freeze

Harvest a large bowl of basil leaves and remove stems. Rinse under cool water and pat dry with paper towels. Place a few handfuls of basil into a food processor and drizzle with about 3 TB extra virgin olive oil. Pulse until basil is coarsely chopped and basil is well coated with oil. Place mixture in small plastic containers and freeze.

This is a really easy sauce recipe that showcases the bright flavor of Basil.

BASIL DRESSING

1 cup packed basil leaves

1 clove garlic (you can help it along and give it a rough chop, if you like)

1/4 cup lemon juice (the real stuff)

3 tbls. Extra Virgin Olive Oil.

Salt and pepper to taste.

Put first three ingredients in blender and mix until blended. Add the olive oil. Maybe a little more, depending on consistency. Drizzle over hot, grilled chicken or fish or even use on a salad.

Oregano is widely used in Italian dishes, tomato sauce, pizza, fish and salad dressing. The Mexican Oregano is a bit stronger than Mediterranean Oregano.

Oregano is a strong antioxidant, containing 42 times the antioxidant power of apples, and 12 times more than oranges. Among the potent antioxidants found in oregano are beta-carotene, myristic acid and quercetin.

When using Oregano, either fresh or dried, add this herb to your dish near the end of its' cooking time to preserve the flavor.

How To Grow -

Oregano is a member of the mint family and is easy to grow when purchased through a nursery. Plants need good soil, lots of sun and moderate watering. Mature height 12" - 24" , spaced 12 inches apart. Oregano is best planted in a large pot as plants can spread aggresively.

The strong piney fragarance and the flavor of rosemary goes well with a variety of foods. It can be included in many poultry or beef recipes. When roasting a whole chicken, place several sprigs inside the chicken before roasting or, for a stronger flavor, place the sprigs under the skin on the chicken breast with a little butter.

How to Grow

As a member of the mint family, rosemary has dark green needle-like leaves, tiny blossoms and a spicy scent. It is a difficult plant to grow from seed, so buying a start from a nursery is ideal. Plant in direct sun and keep evenly moist. The tips of the plant care be harvested year-round, but be careful not to remove more than 50% of growth at one time.

Tarragon is a small, shrubby herb from the sunflower family. Two species are cultivated, Russian and French. Leaves of the French variety are glossier and more pungent. Most commercial Tarragon comes from dried leaves of the French Tarragon plant. Personally, I do not care for the Russian variety, which is found in most nursery stores. Ask specifically for the French variety, if possible, as the flavor is much more bold and distinctive.

Tarragon has a slightly bittersweet flavor and an aroma similar to anise. It also contains an essential oil which tastes like anise, but this flavor is lost when the herb is dried.

It is commonly known as a flavoring for vinegar and is used in pickles, relishes, prepared mustards, and sauces, and adds distinctive flavor to sauces. Tarragon also goes well with fish, meat, soups and stews, and is often used in tomato and egg dishes.

How To Grow -

Tarragon is a hearty, easy to grow herb. It can be grown in a pot in full sun and grows to a mature height of about 24". A single plant offers a large harvest of leaves which can be dried and kept in a jar for up to 6 months.

Thyme is a member of the mint family and is considered by many herbalists as the very nearly perfect useful herb. It ranks as one of the finest herbs of French cuisine. The general rule of using herbs in cooking is - when in doubt use thyme.

Thyme comes in a multitude of flavors, fragrances, growth habits and hardiness ranges. But all varieties are tough, easy-to-grow perennials with pungent leaves and dense clusters of pink, white or lilac flowers.

How To Grow -

Buy plants at an herb nursery for planting in spring. Plant in a sunny location, with well-draining soil, and place plants about 8 inches apart. Cut plants back after they flower in summer to promote bushiness. Thyme is also a great container herb.

Protect plants with a winter mulch if the variety is not reliably hardy in your area.

Divide plants every three or four years to keep them dense and healthy.

Clip foliage and flowers anytime you need them. The more you cut, or even shear back, the more the plants will grow.

This Easter, enjoy a delicious Honey-Baked Ham without the high price tag or the long wait in line. This ham tastes exactly the same.

5 lbs Precooked Ham

1/4 cup Whole Cloves

1/4 cup Dark Corn Syrup

2 cups Honey

2/3 cup Butter

Preheat oven to 325 degrees F.

Score ham, and stud with the whole cloves. Place ham in foil lined pan.

In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.

rush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let rest a few minutes before serving.

Mix all ingredients until the sugar is dissolved. This sauce really improves if it is allowed to rest for a day or two, which gives the flavors a chance to blend.

Feel free to experiment with different amounts of the peppers and the sugar to get the sweetness and heat you desire.

Fire Up the Smoker!

A temperature range of 215 to 230 degrees F is what you want, and the closer to 215, the better. (Even though it will take a little longer, lower temperature smoking makes for juicier meats.) Place the pork butts into your smoker, fat side up. After five hours or so, begin to baste it with the vinegar sauce every hour.

When the internal temperature reaches 190 degrees, remove the pork from the smoker, wrap it or cover it, then let it rest for at least an hour. This step make a tremendous difference in the final texture and flavor of the pulled pork.

After the rest, pull the pork, add some sauce, and serve it on buns. It's a nice touch to have a variety of sauces, pickles, salsas and relishes available for your guests so they can build their sandwiches as they see fit. And most important of all….Don't Forget The Coleslaw!

Mix all of the dry rub ingredients, and then evenly coat the mixture onto the ribs. Cover and refrigerate them for at least two hours...overnight if you can. Country style ribs are usually cut thick, so resting overnight is not too long.

Bring your smoker up to 225 degrees, and add your favorite smoking wood. Position the country style ribs so there's plenty of space between them for the smoke and heat to circulate.

It will take from three to six hours for them to get to the "falling apart" stage of doneness. Pork has to reach 165 degrees before it is considered done, but a higher internal temperature will make it much more tender. When they reach 180 degrees, they'll melt in your mouth.

Country style pork ribs beg to be bathed in a good, rich barbecue sauce. Try this Kansas-Style BBQ Sauce on your ribs next time you smoke them.

Clams are delicious and quite easy to prepare, but many people shy away from cooking them because it seems like too much work. However, most grocery stores sell seafood that is already cleaned and ready to cook. Experiment with a few recipes until you find your favorite.

As with all shellfish, good handling practices are critical to ensure food safety. Just follow a few simple rules:

*When you purchase live clams, their shells should be tightly closed.
*Live clams need to breathe. Do not store them in plastic bags.
*Ideally, you should prepare live clams within 24 hours of purchase.
*Live clams should be refrigerated in an open container covered with a damp cloth or paper towel.

Heat 1 teaspoon of olive oil in a medium saucepan. Add bacon and cook over medium-low heat until tender, about 4 minutes. Add onion and cook, stirring occasionally, until softened, about 7 minutes. Add 1/2 cup of wine and boil over medium-high heat until reduced, about 7 minutes. Add 1 cup of heavy cream and bring to a boil. Add the clams, cover and cook until they begin to open, about 2 minutes; as clams open, transfer to a shallow dish. Remove the saucepan from the heat.

Remove the clams from their shells and put them in a small bowl. Strain the cream mixture over the clams.

In a large saucepan, heat the remaining 2 tablespoons of olive oil. Add corn, leek, celery, parsley, thyme and coriander. Cover and cook over low heat, stirring occasionally, until vegetables soften, about 10 minutes. Add the remaining 1/2 cup of wine and simmer over medium-high heat until reduced, about 4 minutes. Add flour and cook, stirring, for 1 minute. Slowly stir in the clam juice and bring to a boil over medium-high heat, stirring constantly. Reduce heat to low, cover and simmer for 5 minutes. Carefully transfer the soup to a blender and puree until smooth. Return soup to the large saucepan.

In a medium saucepan, cover potatoes with water and bring to a boil; boil until just tender, about 5 minutes. Drain potatoes and add them to the soup along with the milk and the remaining 1/2 cup of heavy cream.

Bring the soup to a simmer over low heat. Stir in the reserved clams in cream until warmed through. Season the soup with salt and pepper and ladle it into bowls. Garnish soup with yellow bell pepper and basil strips and serve immediately. Serves 8.

Leeks are related to onions and scallions but have a mild and sweeter flavor. Look for leeks that are firm and straight with dark leaves and for the best flavor choose leeks that are less than 1-1/2 inches in diameter.

Store unwashed and untrimmed in the refrigerator until ready to use. Wrap loosely in plastic bags and Leeks will stay fresh for 1 - 2 weeks.

Cover and cook on LOW 6 to 8 hours until potatoes are tender. Add seafood about 20 minutes before serving; heat until fish is just cooked through. Remove the bay leaf and gently stir in milk. Remove from heat.

Melt the butter in a large saucepan, add the onion and cook gently until soft, about 10 minutes.

Add the diced potatoes to the onions and season with salt and pepper. Cook over low heat, cover the pan and let the mixture to simmer for another 10-15 minutes.

Next pour in the fish stock, stir and cover. Simmer gently for a further 10-15 minutes.

Meanwhile, prepare the scallops: rinse and dry them thoroughly and place on a plate. Dice the scallops and place in a saucepan with the cold milk and a little salt and pepper. Poach very gently for 3-4 minutes or until opaque.

When the vegetables are cooked, transfer them and their cooking liquid to a blender and purée. You may need to do this in 2 or 3 smaller batches. Return the pureed mixture to the large pot, and add the scallops (and the milk they were cooked in).

Finally, beat the egg yolks thoroughly with the cream. Remove the soup pan from the heat, and stir in the egg and cream mixture. Return the pan to low heat. Cook, stirring until the soup thickens slightly – but be very careful not to let it come anywhere near the boil or it will curdle.

Just before serving, prepare the croutons.

To make the croutons, preheat oven to 350°F. Place the cubes of bread in a bowl, together with the oil, and stir to coat evenly. Arrange croutons on a baking sheet. Bake on an upper shelf in the oven for 10 minutes or until they are crisp and golden.

Allow croutons to cool slightly on the baking sheet. Ladle soup into warm bowls and garnish with croutons and some chopped fresh parsley.